Summary

Ingredients

• 1 onion (s)
• 450 g pork belly, e.., Gelderlander
• 100 g tomato paste
• 3 tablespoon sugar
• 500 g spahetti
• water
• salt and pepper
• oil

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Instructions

1. Break the spaghetti into pieces approx. 5 cm in size. Peel and dice the onion. Dice Gelderland`s belly.
2. Heat the oil in a large saucepan. Fry the onions in it until translucent. Add belly cubes and fry for 4 - 5 minutes. Add tomato paste and sweat while stirring and with. The best way to do this is to “scratch” the bottom of the pot with a wooden spoon with a flattened front or a spatula the whole time so that nothing burns.
3. Add the broken spaghetti and fill with water until the tips of the spaghetti are still sticking out of the water. Now simmer over medium heat until almost all of the liquid has been absorbed by the spaghetti. This usually takes about 15-20 minutes. Continue to stir regularly with the flat wooden spoon and scrape over the bottom of the pot, otherwise the spaghetti will stick very quickly. Now add the sugar and season with salt and pepper.